Directions:
- Add butter, oil, and cumin to a large pot and heat until butter is melted. Add onions, celery, and carrots and cook until softened. Add garlic and cook for a minute.
- Add peas, stock, hambone, bay leaves, and thyme to the pot and bring to a boil. Reduce heat and cover.
- Allow to simmer about 2 hours, or until the peas vanish into the liquid. Be sure to skim any foam that rises to the top off and discard.
- Once the peas are gone, leaving you with a nice, green soup, remove the hambone and bay leaves. Process the liquid either in a blender, or use an immersion blender, until smooth.
- Add parsley (and ham if using) and salt and pepper to taste. Recipe can easily be halved if a smaller portion of soup is wanted. Left over’s freeze and reheat well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.41 Kcal (2472 kJ) | ||
| Calories from fat | 245.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.29g | 42% | |
|---|---|---|---|
| Cholesterol | 75.42mg | 25% | |
| Sodium | 2821.41mg | 118% | |
| Potassium | 1324.06mg | 28% | |
| Total Carbs | 52.17g | 17% | |
| Sugars | 12.94g | 52% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 36.52g | 73% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.4mg | 24% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 77.39 Kcal (324 kJ) | ||
| Calories from fat | 32.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 42% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 25% | |
| Sodium | 369.81mg | 118% | |
| Potassium | 173.55mg | 28% | |
| Total Carbs | 6.84g | 17% | |
| Sugars | 1.7g | 52% | |
| Dietary Fiber | 0.63g | 19% | |
| Protein | 4.79g | 73% | |
| Vitamin C | 0.9mg | 12% | |
| Iron | 0.6mg | 24% | |
| Calcium | 12.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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